Corn Soup from Watershed Restaurant Recipe

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This recipe for Corn Soup from Watershed Restaurant, by Beth Murphy, is from The Jarvis Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.

Ingredients:

Ingredients:

Directions:

Directions:

Heat the butter in a heavy saucepan over medium heat until foaming. Add the onion and cook until translucent but without browning. Add the corn, salt and sugar and stir well to coat with the butter and evenly distribute seasoning. Cook, stirring often for about 5 minutes.Add 3 cups of the milk and the half and half. Cook until it comes to half a boil. Do not let it boil. Puree in batches in a blender until smooth. Return to the saucepan and add the nutmeg. If the soup is too thick, thin with a little heated milk. Serve hot with a light grating of fresh nutmeg if desired.

Number Of
Servings:

Number Of
Servings:

6

Personal
Notes:

Personal
Notes:

My sister and brother-in-law, Helen and Dave Cleveland, took my sisters and me to Watershed in Decatur, Georgia, when we were visiting. This soup was devine!!! I emailed the restaurant when we got home and asked for this recipe. I recevied the recipe immediately. It is a great restaurant and great service.

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